In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Directions

Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.

In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.

In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.

Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Directions

Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.

Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Directions

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Directions

Preheat oven to 350 degrees F (175 degrees C).

Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.

Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving. Decrease oven temperature by 25 degrees F if using glass pie dish.

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.

Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.

In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.

Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Directions

Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.

In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.

Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Directions

Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.

Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.

In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.

Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

Directions

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!